Basic guacamole is great but that doesn’t mean you can’t add a few twists here and there to add variety and, perhaps, even make it better. Doddie once told me how a little garlic could make guacamole flavors pop, I tried adding a little grated garlic to my guacamole and, yes, Doddie is so right.
But why stop with garlic? Why not add a bit of smoky sweetness too? So, I threw in a couple roasted peppers to my guacamole. It’s added work, yes, but totally worth the effort. That smoky flavor does wonders.
Now, I don’t think I’ll go back to basic guacamole again. Ever.
- Roast the bell peppers, cool, skin, scrape off the seeds and roughly chop (see detailed instructions and illustration).
- Scoop out the avocado flesh, roughly chop and place in a mixing bowl.
- Halve the tomatoes, scoop out the seeds and discard, roughly chop the flesh and add to the avocado.
- Peel and roughly chop the red onions; add to the avocado and tomatoes.
- Finely slice the bird’s eye chilis.
- Add the roasted peppers and chilis to everything else in the bowl.
- Throw in the garlic, cilantro, salt and pepper.
- Squeeze in the lime or lemon juice. Stir lightly just until blended.
- Spoon into bowls, top with torn cilantro leaves and serve with tortilla chips or plain crackers.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.